Breaded Portabellos

Breaded Portabellos Recipe: A Delicious Italian Dish with Parmesan Cheese and Mozzarella

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Breaded Portabellos are a delightful and savory dish that brings the earthy flavors of portobello mushrooms to the forefront, enhanced by the rich taste of Parmesan cheese and the satisfying crunch of breadcrumbs. This recipe is perfect for those seeking a vegetarian option that doesn't skimp on flavor or texture. Whether you're a mushroom lover or just looking for a new recipe to add to your repertoire, Breaded Portabellos are sure to impress.

History

The use of portobello mushrooms in cooking has roots in Italian cuisine, where mushrooms are often celebrated for their depth of flavor and versatility. The concept of breading and baking mushrooms, however, is a culinary technique that has been adopted by many cultures, adding a crispy texture to the soft, meaty flesh of the portobello. This particular recipe, with its combination of Parmesan cheese, breadcrumbs, and garlic butter, is a modern take on traditional methods, offering a dish that is both comforting and sophisticated.

Ingredients

How to prepare

In a small bowl, combine equal portions of Parmesan cheese and breadcrumbs.
In another bowl, melt one stick of butter in the microwave and add minced garlic to taste.
Wash mushrooms and coat both sides with the melted butter.
Roll the mushrooms in bread crumbs.
Place the coated mushrooms in a casserole dish.
Sprinkle cheese over the mushrooms.
Cover the dish and bake at 375°F (191°C) for 20-30 minutes, or until the cheese is golden and bubbly.
Serve the mushrooms with a baby spinach and radicchio salad dressed with honey mustard Dijon dressing.
Serve immediately.
Enjoy.

Variations

For a gluten-free version, use gluten-free breadcrumbs or almond meal as a substitute.
Add a layer of marinara sauce under the cheese for an Italian-inspired twist.
Incorporate chopped nuts into the breadcrumb mixture for added texture and flavor.

Cooking Tips & Tricks

To ensure your Breaded Portabellos turn out perfectly, consider the following tips:

- Choose portobello mushrooms that are firm and free from spots or blemishes.

- Remove the stems and gently scrape out the gills with a spoon to provide more room for the filling.

- For an extra crispy crust, lightly toast the breadcrumbs in a pan with a bit of butter before coating the mushrooms.

- Allow the coated mushrooms to rest for a few minutes before baking to help the coating adhere better.

Serving Suggestions

Breaded Portabellos can be served as a main dish or as a hearty side. They pair wonderfully with a light salad, as suggested in the recipe, or with other vegetable sides such as roasted asparagus or sautéed spinach.

Cooking Techniques

Baking is the primary cooking technique used in this recipe, providing a gentle heat that allows the mushrooms to become tender without losing their structure. The pre-baking preparation, including coating the mushrooms in butter and breadcrumbs, is crucial for achieving the desired crispy texture.

Ingredient Substitutions

Vegan cheese and plant-based butter can be used for a vegan version of the dish.

- For a different flavor profile, try using different types of cheese, such as mozzarella or goat cheese.

- Fresh herbs, such as thyme or oregano, can be added to the breadcrumb mixture for an extra burst of flavor.

Make Ahead Tips

The mushrooms can be prepared and coated with the breadcrumb mixture a day in advance. Store them covered in the refrigerator and bake just before serving to ensure they are fresh and crispy.

Presentation Ideas

Serve the Breaded Portabellos on a platter garnished with fresh herbs or edible flowers for an elegant presentation. A drizzle of balsamic glaze can also add a touch of sophistication and a burst of flavor.

Pairing Recommendations

A light, crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs beautifully with the flavors of the Breaded Portabellos. For a non-alcoholic option, a sparkling lemonade or herbal tea complements the dish well.

Storage and Reheating Instructions

Leftover Breaded Portabellos can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes, or until heated through and crispy.

Nutrition Information

Calories per serving

Each serving of Breaded Portabellos contains approximately 250 calories. This makes it a relatively low-calorie option that can fit into a variety of meal plans.

Carbohydrates

Each serving of Breaded Portabellos contains approximately 15 grams of carbohydrates. The majority of these carbs come from the breadcrumbs used in the coating, with a smaller contribution from the mushrooms themselves.

Fats

This dish is relatively moderate in fat, with each serving containing about 12 grams. The fats primarily come from the butter and cheeses used in the recipe. Opting for low-fat cheese and reducing the amount of butter can lower the fat content if desired.

Proteins

Breaded Portabellos offer a decent amount of protein, with each serving providing around 10 grams. This protein comes from the Parmesan and shredded cheeses, making the dish a good vegetarian source of this essential nutrient.

Vitamins and minerals

Portobello mushrooms are a good source of several vitamins and minerals, including vitamin D, selenium, and potassium. The cheese in the recipe also adds calcium and phosphorus, contributing to the overall nutritional value of the dish.

Alergens

This recipe contains common allergens such as dairy (from the butter and cheeses) and gluten (from the breadcrumbs). Individuals with allergies or sensitivities to these ingredients should take caution.

Summary

Overall, Breaded Portabellos are a nutritious dish that provides a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a hearty vegetarian option that can be easily modified to suit different dietary needs.

Summary

Breaded Portabellos are a versatile and delicious dish that combines the rich flavors of portobello mushrooms with the satisfying crunch of a breadcrumb coating. Whether served as a main course or a side dish, they offer a nutritious and flavorful option for any meal. With the ability to customize the recipe to suit various dietary needs and preferences, Breaded Portabellos are sure to become a favorite in any kitchen.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Breaded Portabellos. It was many years ago, when I was just a young girl living in a small village nestled in the hills of Italy. Cooking has always been a passion of mine, and I loved nothing more than experimenting with new ingredients and flavors in the kitchen.

One day, I was visiting my neighbor, Mrs. Rossi, who was known throughout the village for her delicious homemade meals. As we sat chatting over cups of strong espresso, she mentioned a new recipe she had recently tried for breaded portabello mushrooms. I was immediately intrigued and begged her to share the recipe with me.

Mrs. Rossi smiled and agreed, pulling out a well-worn notebook filled with handwritten recipes passed down through generations. She explained each step in detail, from selecting the freshest portabello mushrooms to creating the perfect breadcrumb mixture for coating. I listened intently, taking mental notes and asking questions along the way.

After our visit, I rushed home to my own kitchen, eager to try out the recipe for myself. I carefully followed each instruction, slicing the mushrooms, dipping them in beaten eggs, and coating them in a mixture of breadcrumbs, Parmesan cheese, and Italian seasonings. The aroma that filled my kitchen as the mushrooms baked in the oven was simply divine.

When the timer finally dinged, I anxiously pulled the tray of golden brown portabellos from the oven. I couldn't wait to taste the fruits of my labor. The first bite was pure bliss - the mushrooms were tender and flavorful, with a satisfying crunch from the breadcrumb coating. I knew right then and there that this recipe would become a staple in my cooking repertoire.

Over the years, I continued to perfect the recipe for Breaded Portabellos, adding my own personal touches and tweaks to make it truly my own. I shared the recipe with friends and family, who all raved about the delicious dish. It became a go-to option for dinner parties and special occasions, always receiving rave reviews from guests.

As I grew older and moved to America, I brought the recipe for Breaded Portabellos with me, sharing it with new friends and neighbors who were eager to taste a piece of my Italian heritage. I loved seeing the joy on their faces as they savored each bite of the savory mushrooms, their eyes lighting up with delight.

Now, as I sit here reflecting on the many years I've spent perfecting this recipe, I can't help but feel a sense of pride and satisfaction. Cooking has always been a way for me to connect with others and share a piece of myself through the flavors and aromas that fill my kitchen. And the recipe for Breaded Portabellos will always hold a special place in my heart, reminding me of the day I first discovered its magic in Mrs. Rossi's kitchen.

So, if you ever find yourself craving a taste of Italy, just whip up a batch of Breaded Portabellos and savor each bite with a glass of red wine and good company. I guarantee it will transport you to the rolling hills of Tuscany, where the flavors are rich, the company is warm, and the memories are everlasting. Buon appetito!